Chocolate Lava Cake Divine Recipe
Dark, dense chocolate decadence in a cylindrical-shaped butter filling, topped with dark chocolate and toasted almonds
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Ingredients
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Cake Batter
Filling
Topping
Method
Cake Preparation
- 1
- 2
Melt Chocolate and Butter
In a double boiler, melt 1 cup of unsalted butter and 8 oz of dark chocolate together until smooth. Remove from heat and let cool slightly.
- 3
Whisk Eggs and Sugar
In a separate mixing bowl, whisk together 1 cup of granulated sugar, 2 large eggs, and 2 large egg yolks until well combined and slightly frothy.
- 4
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to avoid scrambling the eggs.
- 5
Add Dry Ingredients
Sift in 1 tablespoon of all-purpose flour and 1 teaspoon of salt into the combined mixture. Gently fold until just combined.
Filling Preparation
- 6
Prepare Filling
In a small saucepan over low heat, melt 1 tablespoon of unsalted butter and 4 oz of dark chocolate until smooth. Stir well and set aside.
Assembly and Baking
- 7
- 8
Bake
Place the ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are firm but the center is still soft.
- 9
Finishing Touches
- 10
Prepare Topping
Melt 2 oz of dark chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle over the inverted lava cakes.
- 11
Garnish
Sprinkle 1 cup of chopped toasted almonds on top of the drizzled chocolate for added crunch and flavor.